New Covent Garden - Best Ever Carrot & Coriander Soup Recipe

Preparation time: 10 mins Cooking time: 15 mins Serves: 4-6


Best Ever Carrot and Coriander (Cilantro) Soup!


  • 25g (1oz) butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 550g (1 1/4lb) carrots, of which 450g (1lb) roughly chopped and 110g (4oz) coarsely grated
  • 1 litre (1 3/4 pints) vegetable stock
  • A pinch of freshly grated nutmeg
  • 1 tablespoon chopped fresh coriander
  • 150ml (1/4 pint) single cream
  • Salt and freshly ground black pepper
  • 150ml (1/4 pint) yoghurt
  • 2 tablespoons chopped fresh coriander


Melt the butter and cook the onion and garlic gently until soft in a covered saucepan, without colouring.

Add the roughly chopped carrots, stock and nutmeg. Cover, bring to the boil and simmer gently until the vegetables are tender.

Cool a little, then puree in a liquidiser.

Return the soup to a clean saucepan and stir in the grated carrots, coriander and cream. Taste for seasoning.

Serve garnished with a swirl of yoghurt and a sprinkling of chopped fresh coriander.


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